Danish Cucumber Salad (Agurkesalat)

Danish-style cucumber salad, agurkesalat, is thinly sliced cucumber in a sweet vinegar brine seasoned with salt and pepper. There are two versions here: a quick one that is ready after half an hour of soaking, and an old-fashioned one with a boiled, spiced brine that needs at least a couple of hours.

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Last updated 8 October 2026

Recipe

Cucumber Salad

Prep

10 mins

Cook

1 hr

Serves

4

Ingredients

Quick version (steps 1-3)

• sugar and vinegar – half and half – 150 to 200 ml
• 1 cucumber
• Salt and pepper

Old-fashioned version (steps 4-7)

• 1 tsp. whole dried coriander seed
• 1 bay leaf
• 1-2 whole cloves
• 3-4 whole peppercorns
• 200 ml vinegar
• 200 ml water
• 2 dl sugar
• 1 cucumber
• Salt and pepper

Method

1. Mix vinegar and sugar and season it with salt and pepper.
2. Cut the cucumber into thin slices.
3. Put the cucumber slices into the vinegar mixture when the sugar has dissolved and let them soak for ½ hour.
4. Put the coriander seeds, bay leaf, cloves and whole peppercorns in a paper tea filter bag – a tea infuser can also be used.
5. Put the vinegar, water and spice bag in a saucepan and bring it to the boil.
6. Let it cool slightly – it must still be warm – and season to taste with the sugar, salt and pepper.
7. Slice the cucumber into thin slices, pour the warm brine over and leave it for at least a couple of hours.

Step by step, in pictures

Pictures 1-3 are the quick version; 4-6 are the old-fashioned brine.

1. Stir vinegar and sugar together
2. Slice the cucumber thinly
3. Soak the slices for ½ hour
4. Bag up the whole spices
5. Boil vinegar, water and spices
6. Pour the warm brine over

Quick or old-fashioned: which cucumber salad to make

Make the quick version when you want the salad within the hour. Vinegar and sugar go in half and half, seasoned with salt and pepper, and the cucumber slices soak in it for half an hour. Steps 1-3 of the card are this version.

Make the old-fashioned version when you can plan ahead. It takes a little longer and needs a few more ingredients: vinegar and water are boiled with coriander seed, a bay leaf, cloves and peppercorns, then sugar, salt and pepper go in while the brine is still warm. Pour it over the slices and leave it for at least a couple of hours. Steps 4-7 of the card are this version.

Each version uses one cucumber and serves 4 as a side.

Do you need to salt the cucumber first?

No, this recipe does not salt the slices first. Some cooks toss the slices in coarse salt for 10 minutes, squeeze the liquid out, and then add water to the vinegar. This recipe skips that step and lets the cucumber’s own juice go into the vinegar instead of added water.

What to serve cucumber salad with

Cucumber salad is a light, sharp side for anything from the grill, and it sits well next to chicken, fish or steak. The old-fashioned version is good with pork chops or meatballs.

Thai-style cucumber salad variation

For a Thai-style version, cut the cucumber into thin slices as before, but replace the plain vinegar mix with a couple of tablespoons of rice vinegar and a couple of tablespoons of fish sauce, plus sugar, salt and pepper. Add the slices and let them draw for at least 10 minutes. It goes well with fish cakes.

A one-minute video of a quick cucumber salad, from the YouTube channel Aashpazi.com:

Cucumber salad questions

How long does cucumber salad need to sit?

Half an hour for the quick version, and at least a couple of hours for the old-fashioned version with the boiled, spiced brine.

How long does cucumber salad last?

This recipe does not give a storage time. Keep the salad covered in the fridge, in its brine.

More salads from this kitchen: avocado salad and Caesar salad.